Sticky Chicken Wings
½ cup soy sauce
¼ cup water
¼ cup sugar
2 tsp. OWOP Roasted Sesame Oil
4 green onions, with tops, sliced
2 medium garlic cloves, minced
2 Tbsp. sesame seeds (optional)
Freshly ground black pepper and cayenne pepper, to taste
3 pounds chicken wings
In large storage bag combine all ingredients. Add chicken wings coating well. Cover and refrigerate for at least two hours, or overnight, turning occasionally. Remove chicken to a shallow rack in baking dish or roasting pan. Bake wings, uncovered, at 350° F for 30 minutes. Turn wings and bake 25 minutes longer, or until tender.
Japanese Ginger Salad Dressing
1 cup Old World Olive Press Roasted Sesame Olive Oil
¼ cup Old World Olive Press White Honey Ginger Balsamic
¼ cup soy sauce
1 lemon, juiced to taste
3 cloves garlic
Freshly ground black pepper to taste (optional)
In a small bowl, whisk together the balsamic, soy sauce, lemon juice, garlic and pepper to taste (optional). Once combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour and enjoy!
Asian Orzo Salad
½ lb. broccoli florets
1 (8 oz.) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
2 cups grilled chicken, diced
3 scallions, finely chopped
1 medium red bell pepper, diced
1/3 cup OWOP White Honey Ginger Balsamic Vinegar
2 tsp. soy sauce
2 tsp. honey
1/3 cup OWOP Arbequina EVOO
4 Tbsp. OWOP Roasted Sesame Oil
Steam broccoli until slightly crisp. Plunge in ice water and drain well. In a large bowl, combine broccoli, orzo, water chestnuts, chicken, scallions and red bell pepper.
Place all dressing ingredients in a blender and blend until emulsified. Pour dressing over orzo mixture, tossing gently to coat. Cover and chill until ready to serve.